WILSONS GROCERY health score and inspection history

JCDH 2.2 Provide food safety training for all food handlers as required.// Provide FH certificates for all employees.

(A)(B) Provide a 3-compartment sink large enough to completely immerse the largest utensil.// Establishment does not have a two or three compartment sink. 4-203.11 Provide temperature measuring devices that are accurate to + or - 2 degrees F.// Provide a thermometer for verifying water temperature. 4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// Provide test strips for verifying concentration of sanitizing solution once sink is installed.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Clean interior of all RI units.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks.// Water at handwashing sink reached 70F.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Gaskets torn on various RI units throughout establishment.

Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.//Provide signed EHP's for all employees.

JCDH 2.2 Provide food safety training for all food handlers as required.// Provide up-to-date FH card's for all employees. 2-501.11 Provide clean-up procedures for employees to follow when responding to vomiting or diarrheal events in a food establishment.//Provide V&D clean up procedures.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Shelving throughout all RI's soiled with dust.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.).// Toilet in restroom clogged.

Prohibit food employees experiencing discharges from the eyes, nose or mouth from working with exposed food; clean equipment, utensils, and linens; or unwrapped single-service/single-use articles.// Employee food stored on top of customer food in RI unit.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks.// Handwashing sink reached 64F.

(A) Provide a readily accessible thermometer for manual warewashing to measure washing and sanitizing temperatures.// Provide thermometer for verifying water temperature.